COOKIE GIANDUIA ZEN TART
MODERN TART WITH GIANDUIA AND COOKIE FLAVOR
Quantities for 6 cakes
|TOP FROLLA||g 1050|
|unsalted butter 82% fat||g 260|
|almond flour||g 115|
|caster sugar||g 90|
Mix all the ingredients in the planetary mixer with the flat beater, let rest in the refrigerator.
Roll to 3,5mm and make the bottoms in the proper micro-perforated molds/rings "Silikomart Tarte Ring Round".
Let cool well before baking. Bake for about 18 minutes at 165°C with open valve and minimum ventilation.
|fresh milk||g 50|
|liquid cream 35% fat||g 50|
|egg yolk||g 20|
|caster sugar||g 5|
|LILLY NEUTRO||g 12.5|
|FRUTTIDOR ARANCIA||g 150|
|MINUETTO FONDENTE MADAGASCAR 72%||g 75|
Bring milk and cream to a boil, then add them to the previously mixed yolk and sugar.
Bring the compound to 84°C.
Combine the hot mixture with MINUETTO FONDENTE MADAGASCAR 72%, LILLY NEUTRO and FRUTTIDOR ARANCIA.
Mix and let it cool.
With the help of a little spatula and a kitchen brush, make a layer of about half a centimeter on the bottom and on the internal walls of the baked shortcrust base.
Continue filling the tarlet with a layer of orange cremoux.
Lastly place on the top of it the cookie mousse disc and glaze with the MIRROR NEUTRAL previously heated at 50°C.
Decorate with SCAGLIETTA FONDENTE "F", DOBLA ORANGE LID, DOBLA SPEAR DARK, dried blue flower petals.